| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| VINICULTURAL BY-PRODUCTS |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | VINICULTURAL BY-PRODUCTS | Code | 19224114 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | Third | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| Topic 1. Fundamentals of distillation | 1.1 General concepts. 1.2 Liquid/vapor equilibrium. 1.3 Discontinuous distillation. 1.4 Continuous distillation. |
| Topic 2. Distillates. | 2.1 Distillation of wine: types and characteristics. 2.2 Manufacturing processes of wine distillates. 2.3 Brandies and cognacs. |
| Topic 3. Grape must. Concentrates | 3.1 Must obtention. 3.2 Concentration of must (vacuum evaporation, reverse osmosis, freezing). 3.3 Rectification of must. |
| Tema 4. Vinegar | 4.1 Biotechnology of vinegar. 4.2 Vinegar production methods. 4.3 Type of vinegar. |
| Topic 5. Other wine by-products. | 5.1. Tartaric acid, fertilizers, oils, feeds, dyes. 5.2. Vermouths, sangries, ... |
